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Garlic and Carrot Soup

Prep Time20 mins
Cook Time40 mins
Servings: 4 servings

Equipment

  • Blender
  • Roasting Pan
  • Stockpot

Ingredients

  • 5 purple carrots peeled and chopped
  • 3 purple garlic cloves peeled and chopped
  • 1 red onion peeled and chopped
  • 1 can full-fat coconut milk
  • 2 cups chicken broth
  • 1 tbsp fresh chopped basil
  • 1 tbsp unrefined coconut oil
  • 1 tsp sea salt

Instructions

  • In a large roasting pan, cover carrots, garlic, and onion in coconut oil and sea salt.
  • Roast for 30 minutes or until carrots are soft (will depend on how large the carrot chunks are).
  • When vegetables are fully cooked, in a blender, combine vegetables with broth, coconut milk and basil.
  • Move to a stockpot and bring to a low simmer for 5 minutes.
  • Garnish with coconut milk.
  • Pan fry additional garlic slices in coconut oil and salt for garnish.